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Old 07-30-2012, 08:23 PM   #11
thisbuds4u
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I was instructed by my home brew store owner that 4 lbs is enough for the standard 2nd fermentation with fruit. He also highly suggusted to not add fruit to the carboy but to ferment the fruit in another bucket setup as what takes place in your 1st stage.

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Old 07-30-2012, 08:36 PM   #12
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I have a blueberry wheat conditioning right now. I used 4 pounds of blueberries and one pound of raspberries. I'll let everyone know how it ends up once it's done. I did a strawberry blonde a month ago and used 2.8lbs and it was perfect. Blueberries aren't as sweet so I figure 5 pounds will be fine.

I heated them at about 170F for 20 mins to sanitize. I poured them into my glass carboy (pain in the ass) then siphoned my wheat from the plastic primary to the glass. I got some decent action, but the blowoff tube I hooked up ended up not being needed. I would hook up a blowoff for the first 2 days just to be safe (blueberry stains are baddd).

2012-07-18-20.36.54.jpg  
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Old 07-30-2012, 09:31 PM   #13
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Quote:
Originally Posted by thisbuds4u
He also highly suggusted to not add fruit to the carboy but to ferment the fruit in another bucket setup as what takes place in your 1st stage.
This solution sounds intriguing but I would want to know a lot more about the process. It sort of reminds me of Clutch by New Belgium. Are you using wine or ale yeast to ferment the fruit in the second container? If wine, do you need to kill that yeast before you mix the two? Or combine and age a bit together?

As a general rule, I take LHBS advice with a grain of salt. For example, my LHBS didn't have blueberry extract so he suggested that instead of putting 3 pounds of blueberries in, I should make my own extract by pouring vodka over my berries and let them sit for a week or two, then just add the flavored vodka at bottling time. Does it make any sense that the flavored vodka would somehow get more flavor out of those berries than adding them directly? Also, there is no fermenting going on there so it seems pretty reasonable that you would be also adding an incalculable amount of sugar at bottling. How is that not a recipe for disaster?
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Old 07-31-2012, 01:23 AM   #14
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Quote:
Originally Posted by bleme View Post
As a general rule, I take LHBS advice with a grain of salt... Also, there is no fermenting going on there so it seems pretty reasonable that you would be also adding an incalculable amount of sugar at bottling. How is that not a recipe for disaster?
Oh my. That's some bad advice on a couple levels. Maybe a new thread idea? Worst LBHS advice ever?
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Old 07-31-2012, 01:23 AM   #15
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I plan to use a 6lb can of blueberries from my home brew shop. How long in secondary? I'm thinking a month

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Old 07-31-2012, 05:22 AM   #16
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2 weeks secondary should be plenty.

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Old 08-02-2012, 12:34 AM   #17
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What would happen if you put the blueberries in during the boil?

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Old 08-02-2012, 01:20 AM   #18
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Good question thoughts? I am going to put a can of vintners harvest blueberry wine base in to the secondary

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Old 08-02-2012, 04:38 AM   #19
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Quote:
Originally Posted by marshallbeer
What would happen if you put the blueberries in during the boil?
First, you would have a cooked berry flavor, which is fine if that is what you are going for, but very different from a fresh berry flavor.

Also, with all the CO2 that is blowing off during an active fermentation, a lot of people report that they loose a little flavor and a lot of aroma. That's the same reason you dry hop after fermentation.
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Old 08-10-2012, 02:54 PM   #20
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So I tasted my blueberry wheat last night after almost two weeks bottle-conditioning. When I first tasted it before bottling it definitely had a "Flinstones vitamin" aroma to it. I was a little worried I would still get that, but after bottle conditioning I did not.

The aroma was definitely all blueberry, not too strong but you can definitely smell it. After my first taste I was so happy, it tastes awesome! The extra addition of raspberry adds a little bite to the blueberry, which was what I was going for. The color was a little purple because of the red/blue color mix of the fruits. But I'm extremely happy how it turned out. Here are my notes of what I did in case some are curious.

4 lbs of fresh-picked frozen blueberries
1 lb of fresh-picked frozen raspberries
"Pasteurize" for 15 minutes at 170 deg. F, enough water to just cover all the fruit
Poured into the bottom of a 5 gallon glass carboy, let cool for a while
Siphoned my wort from the primary to the secondary
Conditioned for 2.5 weeks in the secondary

I have my recipe here: http://www.brewersfriend.com/homebre.../macbeth-wheat

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